Hearty Vegetable Chowder

Name: Hearty Vegetable Chowder
Ingredients: 1/4 lb. bacon, coarsely chopped; 2 c. boiling water; 1/2 c. thinly sliced onion; 1 c. diagonally sliced celery; 1 c. diced potatoes; 1 c. thinly sliced carrots; 1 c. cut green beans; 1 (17 oz.) can whole kernel corn, drained; 1/2 tsp. garlic powder; 1 1/2 tsp. salt; 1 bay leaf; 2 c. evaporated milk (undiluted); 2 Tbsp. flour; 1/4 c. water; 1 (4 oz.) can pimento (undrained), coarsely chopped

15 ingredients

9 steps

Ingredients

1/4 lb. bacon, coarsely chopped
2 c. boiling water
1/2 c. thinly sliced onion
1 c. diagonally sliced celery
1 c. diced potatoes
1 c. thinly sliced carrots
1 c. cut green beans
1 (17 oz.) can whole kernel corn, drained
1/2 tsp. garlic powder
1 1/2 tsp. salt
1 bay leaf
2 c. evaporated milk (undiluted)
2 Tbsp. flour
1/4 c. water
1 (4 oz.) can pimento (undrained), coarsely chopped

Directions

1

In a 3 to 4-quart saucepan, fry bacon until crisp.
2

Scoop out bacon with slotted spoon; drain on paper towels.
3

Add boiling water, onion, celery, potatoes, carrots, beans, corn, garlic powder, salt and bay leaf to bacon drippings.
4

Stir; heat to boiling.
5

Reduce heat; cover and boil slowly for about 20 minutes, or until vegetables are tender.
6

Stir in evaporated milk.
7

Blend flour and water until smooth; stir into soup.
8

Add pimento. Return to boiling.
9

Reduce heat; cover and simmer for 5 minutes. Makes 2 quarts.